I soaked the tangerine in a special detergent, cleaned it well with running water, and blanched it once in boiling water. Cut it like a picture with a knife and scoop out the insides with a teaspoon. Add water and sugar to the tangerine peel and boil it down.

Grind the filling from the tangerine in a blender and strain it through a sieve. The picture in the middle is a picture of agar powder. Put 100cc of water in a pot, put agar powder for a while, put it on a gas stove, stir it with a whisk or spatula, add sugar, and boil it until agar powder melts and becomes transparent.

If you add the tangerine juice and boil it, this becomes jelly.(Of course, jelly needs to be reduced in agar.) Add the sediment, mix well with a whisk, and simmer over high heat. The longer you stir and boil it, the more transparent and pretty it becomes, but if you boil tangerines for a long time, the vitamin seeds will be destroyed, so boil them only until the color is transparent. As I wrote the recipe, I thought it would have been sour if I added lemon juice.

Scoop the yanggaeng with a ladle in a cup of tangerines boiled down in sugar. It's more chewy if you harden it at room temperature for about three hours and harden it in the refrigerator for about three hours. I think it's better not to store tangerine yanggaeng for a long time. After storing it for three days, moisture came out of the red bean jelly. The texture was the best when it was chewy and firm.

I put it in a box and gave it as a gift.